3 thick carrots
3 celery sticks
2-3 leeks
2 parsnips
2 turnips
1 1/2 pullets
2 slices flanken, washed well
1/2 bunch parsley
1/2 bunch dill
4 ripe tomatoes in quarters

Fill large soup pot halfway with water. Add salt and pepper, and heat to boiling. Meanwhile, clean vegetables thoroughly, and cut the whole pullet in half. Put vegetables in bottom of pot when water boils. Place two pullet halves on top of vegetables. Let boil slowly 1 1/4 hours or until chicken is soft. Remove chicken, and add flanken and third half of chicken. Simmer another hour. When chicken is soft, remove. Add parsley, dill and tomatoes. Slowly simmer until flanken is soft, about half an hour. Remove flanken and carrots. Let soup cool. Strain remaining vegetables through a strainer. Throw out strained, mashed vegetables. When ready to serve, heat soup. Add carrots and flanken pieces to individual soup bowls.